WHITE BEAN AND VEGETABLE CASSOULET W/MILLET CRUST

This recipe is not hot because of the crushed red pepper, but it does give the dish some zing. I think if you used Harissa paste it would be a bit more smokey and spicy. Harissa is a Middle Eastern concoction of spices and is made in many different ways. I made it once, put too much spice in it, and haven't made it since, so I cannot comment on Harissa in relation to this dish - I used crushed red pepper. I made a simple salad of romaine lettuce with olive oil & white balsamic vinegar, which I like better than red - it's less tart. Really delicious - if you've never tried it, you should. The vinegar and the cassoulet complimented each other very nicely.

While this recipe might seem to be a little bit of work, the veggie mix can be made 1 day ahead. Cover and chill. The millet crust is simple to make and can be made the next day.

SERVES 8

1 tbs plus 3 tsps oilive oil
2-1/2 cups chopped red bell peppers
1-1/2 cups chopped onions
1 cup thinly sliced carrots
1 tbs minced garlic
8 ounces yellow crookneck squash, trimmed, cut into 1/2" pcs
4 ounces green beans, cut into 2" pcs
1 tbs ground cumin
2 tsp harissa paste or 1/2 tsp dried crushed red pepper
1 28-oz can diced tomatoes in juice
1 15-oz can cannellini (white kidney beans), rinsed, drained
1/2 cup chopped fresh basil

Heat 1 tbs oil in heavy large pot over medium heat. Add bell peppers, onions, carrot and garlic and saute until tender, about 15 minutes. Add squash, green beans, cumin, and crush red pepper and stir 1 minute.

Add tomatoes with juices and bring to boil. Reduce heat to medium and cook until mixture thickens slightly, stirring occasionally, about 12 minutes.

Mix in cannellini and 1/4 cup basil. Transfer mixture to 13x9x2-inch glass baking dish.

Millet Crust: Heat 1 tsp oil in medium nonstick skillet over medium heat. Add millet and stir until golden, about 5-10 minutes. Add 2 cups water and bring to a boil. Reduce heat to medium, cover and cook until millet is tender and liquid is almost absorbed, about 20-30 minutes. Drain millet. Transfer to bowl and cool. Mix in breadcrumbs and remaining 2 tsp oil.

Preheat oven to 350. Sprinkle millet mixture evenly over vegetables in baking dish. Bake until vegetables are heated through and topping begins to crisp, about 35 minutes. Sprinkle remaining 1/4 cup basil around edges and serve.

Recipe from Bon Appetit May 1998